If you want great tasting food, but don't have the time to make it or don't want to slave over your stove, check out these recipes.
Get the taste of homemade, long hours spent in the kitchen without all the work. No one will know, but you.
Click here to read an excerpt from Sandra Lee's new memoir, "Made From Scratch."
Check out the recipes below from Sandra Lee.
Excerpted from: "Made From Scratch, a Memoir" by Sandra Lee
Yield: 2 single-layer cakes
1 box (18.25 oz.) yellow cake mix
1/3 cup vegetable oil
½ cup white cranberry juice
2 ½ teaspoons raspberry extract
1 can (16 oz.) white frosting
1 pouch (6 oz.) pink writing icings
DecaCake Razzle Dazzle Rose flower and letter candy decorations
DecaCake, for decoration candy rainbow sprinkles, for decoration
Chocolate cake mix
Almond or mint extract
White writing icing
Sports ball candies
Shredded coconut mixed with green food coloring
You will need:
2 (8-inch) cake pans
2 (9-inch) pie tins small bowl
Bake two 8-inch cakes according to package directions, with the addition of 1½ teaspoons extract to the batter and substituting white cranberry juice for water.
Let cakes cool completely. Transfer cake to an inverted 9-inch pie tin.
Add 1 teaspoon extract to frosting. Stir thoroughly. Frost entire cake. Use a star tip to pipe pink icing around the bottom of the cake where it meets the pie tin.
Decorate as desired.
© Please note that the above recipe is excerpted from "Made From Scratch, a Memoir" by Sandra Lee
Excerpted from: "Sandra Lee Semi-Homemade 20 Minute Meals 2"
Makes 18 bundles
1 pound thin asparagus, ends trimmed
1 package (3-ounce) prosciutto, Columbus ®
2 tablespoons extra virgin olive oil
1 teaspoon lemon juice, ReaLemon ®
Salt and pepper
Preheat oven to 400 degrees F. Line a baking sheet with foil. Cut prosciutto slices lengthwise into two thin strips. Gather two to three asparagus spears and carefully tie prosciutto into a knot around asparagus bundle. Continue until all ingredients are used and place asparagus bundles on prepared baking sheet.
In a small bowl, whisk together olive oil and lemon juice. Drizzle over asparagus. Season to taste with salt and pepper. Roast in preheated oven for 8 to 10 minutes.
© Please note that the above recipe is excerpted from "Sandra Lee Semi-Homemade 20 Minute Meals 2"
Excerpted from: "Sandra Lee Semi-Homemade Cooking 3"
Makes 10 servings
Butter-flavored nonstick cooking spray
1 loaf (16-ounce) cinnamon-raisin swirl bread, cut into 1/2-inch cubes, Oroweat ®
½ cup chopped pecans, Planters ®
1¼ cups milk
½ cup cream
2 teaspoons pumpkin pie spice, McCormick ®
½ cup real grade A maple syrup
1 can (15-ounce) solid pack pumpkin, Libby's ®
1 jar (4.5-ounce) brandied hard sauce, Crosse & Blackwell ®
1 teaspoon maple extract, McCormick ®
Preheat oven to 350 degrees F. Lightly spray a 3-quart casserole dish with butter-flavored cooking spray. Toss together cubed raisin bread and pecans in casserole dish. In a large bowl, whisk together remaining ingredients, except hard sauce and maple extract. Pour over bread cubes. Let soak for 1 hour, occasionally pressing bread down into custard.